Chicken, Mushroom and Gruyère AOP Vol-au-Vents

By CheeseDiva

Ingredients

• 7 oz (200g) Gruyère AOP, grated by hand
• 2 cooked chicken breasts (or leftovers from a roast chicken)
• 3.5 oz (100g) button mushrooms
• 4 vol-au-vent cases (puff pastry shells)
• 5 tbsp (70g) butter
• 1/4 cup (50g) flour
• 2 cups (500g) milk
• 1 egg yolk
• 4 tsp (20g) cream
• 2 tsp lemon juice
• nutmeg
• salt
• fresh ground pepper
• flat leaf parsley

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

In a saucepan melt 3.5 tbsp (50g) butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms.

Add the cold milk all at once and bring to the boil, stirring continuously until the sauce thickens.

Season and add a pinch of nutmeg.

Add the egg yolk.

While stirring continuously, add first the cream and then the grated Gruyère AOP.

Preheat the oven to 400°F (200°C).

Cut the chicken breasts (or the leftover chicken) into small pieces.

Quickly rinse the mushrooms under running water and quarter.

In a deep-sided frying pan, cook the chicken in remaining 1.5 tbsp (20g) butter before adding the mushrooms and cooking them over a low heat. Season.

Spoon the the chicken and mushroom mixture into the sauce, add the lemon juice and combine everything carefully.

Keep the filling at room temperature.

Heat the vol-au-vent cases in the oven for about 10 minutes (careful not to let them burn) and then fill them.

Decorate with a sprig of parsley and serve immediately on warmed plates.